Description
Homemade wheat pita pockets cooked in a skillet, offering a deliciously warm and fresh bread experience perfect for sandwiches or pizzas.
Ingredients
Units
Scale
- 3 cups (720 ml) white whole wheat flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 cup (240 ml) warm water
Instructions
- In a large bowl, whisk together the white whole wheat flour, baking powder, and salt.
- Using a food processor, gradually add the warm water to the dry ingredients and mix until a crumbly dough forms.
- Pulse the mixture on and off briefly just until a ball begins to form.
- Turn the dough out onto a lightly floured surface and knead it gently for a few minutes until smooth.
- Divide the dough into small balls, about the size of a golf ball.
- Roll each ball into a flat circle, about 1/4 inch thick.
- Heat a nonstick skillet or griddle over medium-high heat.
- Place the rolled dough onto the hot skillet and cook for about 2-3 minutes on each side, or until puffed and golden brown.
- Remove from the skillet and cover with a clean towel to keep warm while cooking the remaining pita pockets.
Notes
- These pita pockets are best enjoyed fresh and warm.
- If you have extra dough, it can be refrigerated for later use.
- Use a large griddle if available to cook more pita at once.
- These pockets won’t stay soft for long, so plan to eat them soon after cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 pita pocket
- Calories: 150
- Sugar: 0 grams
- Sodium: 190 mg
- Fat: 1 gram
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 5 grams
- Cholesterol: 0 mg